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Raspberry Whisky Sour

Raspberry Whisky Sour

Whiskey

A foamy whisky sour made with BC raspberry jam, finished with bitters dragged into a design on top.

Ingredients

  • 2 oz (60 ml) Sanctuary Reserve Edition single malt Canadian whisky
  • 3/4 oz (22 ml) fresh lemon juice
  • 1/2 oz (15 ml) egg white
  • 2 tsp (10 ml) BC raspberry jam
  • Angostura bitters to garnish

Steps

  1. Dry shake the whisky, lemon juice, egg white and jam for 10 seconds.
  2. Add ice and shake again for 10 seconds.
  3. Fine strain into a coupe, add a few drops of bitters and drag a pick through them for a design.

Make it a mocktail

Add a non alcohol swap. Use zero proof whisky, or skip it and shake raspberry jam, lemon and egg white (or aquafaba).

Recipe and photo credit: BC Liquor Stores. Visit the original page for more photos and tips.

View full recipe on BC Liquor Stores ↗ Build another drink

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